Place the eggs in a pan of boiling water and cook them for 90seconds. Run cold water into the pan, rapidly cooling it and keepthe water running until it’s completely cold. Remove the eggs andgently tap them to crack the shell all over, then place them backin the cold water for a few minutes. This will enable you to peelthem easily. Peel them and set aside.Pickles Clean, then finely slice across the celery stalk, about the thicknessof a £1 coin. Trim and slice the carrots lengthwise. You need slices that areabout 1mm thick. Carefully dice the onion into 5mm pieces. Pour the vinegars, water and 80g caster sugar into a pan and stir.Add the Celery, Carrot and Onion (not the beetroot). Bring tosimmering point, take off the heat, then add 4 of the peeled eggs.Set aside.Beetroot squares & purée Finely dice one of the beetroot into 5mm cubes, save the off cuts.Using the remaining beetroot and off-cuts, roughly chop themand place in a pan, add water (just enough to cover them), bringto the boil and simmer for 10 minutes. Take off the heat andcarefully, using a stick blender, whizz them until a smooth paste isformed, then add a pinch of salt to season. Set aside.To assemble Dot the Beetroot purée around the Serving Platter, slice the Ryebread and place at one end, then add slices of the Salmon andVenison. Halve the Quails eggs (using a very sharp knife) andplace randomly around the plate. Decorate with the pickles andbeetroot cubes. Lastly, scatter around a few dill fronds andflowers and sprinkle the Dill pollen over the top.

Cook the spinach in a pot of boiling water for 20 seconds, thenquickly run under cold water to blanch it. Divide the spinachequally between the 8 Espresso cups. Mix the cheese and cream together (holding back a little of theparmesan) and cook in a saucepan over a low heat to make athick sauce, stirring continuously. Divide this mixture equallybetween the 8 cups. There should be approx. ½” of sauce. Place a layer of smoked salmon to cover the cheese sauce. Crack the Quails Eggs and pour one into each cup. Season with alittle salt & pepper. Place in a preheated oven at 140°C for 12 minutes. When the egg has just gone white (yolk should still be runny),sprinkle a little parmesan on top and place under a grill to meltthe parmesan, then serve.

Pour Armagnac into a small saucepan, gently warm (don’t boil)and switch off the heat, then add the Cranberries so they can soakfor 30 minutes. Soft boil the Duck eggs, by placing them in boiling water for 4 ½minutes, then remove them, gently crack their shells all over andplace in cold water for 5 minutes to stop them cooking. The shellscan now be easily removed. In a large mixing bowl, mix the pork and turkey with a woodenspoon, add the onions, garlic, Worcestershire sauce, Englishmustard, 1 dessert spoon of black pepper and a generous pinchof salt; mix until well combined. Crack the happy eggs into themixture, stir, gently adding the breadcrumbs, pistachios,Armagnac and cranberries; fold until combined. Line your Loaf Tin with slightly overlapping strips of bacon;ensuring the ends overhang the edges of the tin so they can befolded over the top of the terrine. Place approx 2” of the mixtureinto the Loaf Tin. Press 3 holes large enough for the Duck Eggs torest in, put the Duck Eggs gently in-place and cover with another1” of mixture. Wrap the overhanging bacon over the top of theterrine forming a neat parcel. Cover with foil and crimp around the edges forming a seal. Placethe Loaf Tin in a roasting tray and pour water into the tray until1½” deep. Place in a preheated oven at 160°C for 90 minutes. Bring it out, switch the oven off, remove the foil and place it backin the oven for 30 minutes. When it has cooled, chill in the fridge. To serve, cut into slices and serve with cheese & pickles.

Duck Eggnog with Chocolate & Nutmeg

Place the gelatine leaves in a small bowl of cold water untilthey’re soft. Pour the milk and cream into a saucepan, bring to a simmer,then take off the heat. In a bowl, beat the eggs and caster sugar, then whisk in the still-hot milk & cream to form a thin custard. Still whisking, add thegelatine sheets one by one. Add ¼ cup of Whisky and ¼ cup ofRum, stir and taste, add more if you prefer it stronger. Finally, addthe ground Mace, whisk, then carefully pour the mixture intoteacups and place into the fridge to set. To serve, grate the chocolate over the top, then, at the table,grate the nutmeg freshly over the top, this produces a lovelyfestive aroma for your guests to enjoy. You can make a non-alcoholic version of this recipe using thesame ingredients, minus the Whisky, Rum and 2 of theGelatine leaves.

Mix the butter, sugar and flavouring together until light and fluffyLay the sausages in a small roasting tin, drizzle with oil and placein a preheated oven at 180°C for 10 minutes

Add the flour, salt and pepper to a bowl, make a well in the middleof the flour and break both eggs into it. Using a hand whisk, mixthe eggs with the flour starting slowly from the centre. Once theeggs are combined, gradually add the water, mixing to a thickpaste. Finally, add the milk, continually mixing with the hand whiskuntil the batter is smooth (you can use an electric mixer for thisprocess but it will rise better if you do it by hand)

When the sausages are just starting to brown in the oven, takethem out, turn the oven up to 200°C, pour the batter in with thesausages and return them to the oven for a further 20 minutes.When cooked, it will have risen and be golden brown and crispyon top

Serve immediately with an onion gravy

The happy egg co.

In 2010, I was proud to be asked to become brand ambassador for the happy egg co.

The happy egg co. is the UK’s number one brand of free range eggs, and believe that hen welfare is key.

The happy egg co. are firmly of the belief that happy hens lay wonderfully tasty eggs, which is why they want to be experts in hen husbandry and ahead of the game to make sure the girls are as happy as can be. They’ve even won aGood Egg award from Compassion in World Farming in recognition of all their hard work.

They believe that hens enjoy being busy and that’s why they not only provide wide open pastures for the hens to roam and forage, but also equip all of their farms with an assortment of activities to enhance the hens’ natural environment. This includes play kits for perching, sandpits, trees and brashings. Only specially selected British free range farms are chosen to become happy egg farms, all of which are approved by both the British Lion Standard and RSPCA Freedom Food.